Fusilli with roasted vegetables and basil pesto

Recipes / Vegetarian

Meat-free Monday just became more exciting with this versatile vegetarian pasta.

Recipe «Fusilli with roasted vegetables and basil pesto» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 350g jap pumpkin, peeled, 1 small sweet potato, peeled, 2 carrots, peeled, 2 zucchini, trimmed, 4 yellow squash, trimmed , 2 tbsp olive oil, 500g dried fusilli pasta, 1 1/2 cups fresh basil leaves , 1/2 cup pine nuts, 2 garlic cloves, roughly chopped, 1/2 cup extra virgin olive oil, 60g parmesan cheese , finely grated.

Ingredients:

  • 350g jap pumpkin, peeled 
  • 1 small sweet potato, peeled 
  • 2 carrots, peeled 
  • 2 zucchini, trimmed 
  • 4 yellow squash, trimmed 
  • 2 tbsp olive oil 
  • 500g dried fusilli pasta 
  • 1 1/2 cups fresh basil leaves 
  • 1/2 cup pine nuts 
  • 2 garlic cloves, roughly chopped 
  • 1/2 cup extra virgin olive oil 
  • 60g parmesan cheese , finely grated 

Instructions

  1. Preheat oven to 200°C. Line 2 baking trays with baking paper. Cut pumpkin, sweet potato, carrots, zucchini and squash into 2cm cubes. Place vegetables in a large bowl. Add oil and season with salt and pepper. Toss to coat. Spread on prepared baking trays. Roast for 40 minutes, swapping trays around in oven after 20 minutes, or until golden and tender.
  2. Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain.
  3. Meanwhile, make pesto: Place basil, pine nuts and garlic in a food processor. Process (scraping down sides occasionally) until almost smooth. With the motor running, add oil in a slow and steady stream. Process until all oil is combined. Transfer pesto to a bowl. Add parmesan. Season with salt and pepper. Stir until well combined.
  4. Return pasta to saucepan over low heat. Add roasted vegetables. Toss until well combined. Season with salt and pepper. Spoon into bowls. Top with 1/3 cup pesto (reserve remaining pesto for other use) and serve.